Archive for the ‘Beef’ Category

Fillet steak, 1 per person
25g fresh breadcrumbs
Crushed mixed peppercorns(to taste)
1 egg white whisked
4 tbsp olive oil
Sauce
20g petits pois
1 med carrot finely chopped
1 sml onion chopped
Half celery finely chopped
20g canned tomatoes chopped
Pepper(pinch salt)

serve with: fried mushrooms chips or baked potato / green veg or salad

Into 2 frying pans heat olive oil, medium heat
Mix breadcrumbs/crushed peppercorns.
Coat steak in egg white, coat steak with breadcrumb mix.
Place steak in fry pan cook each side for 2½mins until browned (medium rare).
While steak cooking, in other fry pan fry onions/celery for 1min,then add carrot/petits pois/chopped tomatoes/seasoning mix well.
While heating sauce,slice steak into 1″pieces, place sauce onto plate
top with steak, serve.

(serves 2)

2 sirloin steaks
2 tbsp chilli sauce
2tbsp olive oil
Half lemon sliced
2 sprigs thyme or 1tsp dried

serve with: sauteed baby potatoes and guacamole salad

In shallow dish mix olive oil/chilli sauce/thyme.
Dip steaks in mix to coat both sides, place under grill.
Cook to desired level of cooking, brushing with remaining chilli oil occasionally. After cooking, plate up, squeeze lemon over steak, serve with potatoes/salad.

(serves 4)

50g wholegrain mustard
15g flour
4 x 175g steaks
2 tbsp parsley chopped
2 tbsp thyme chopped

serve with: fried mushrooms chips or baked potato / green veg or salad

Mix mustard/flour then spread on top of each steak.
Line grill pan with foil.
Sprinkle with herbs then place steak on top.
Grill for 5-15mins (cooked to taste), serve

(serves 2)

2 x 170g beef fillets beaten till twice original size
Sauce
Knob butter
1 lge shallot chopped
2 garlic cloves chopped
5 button mushrooms finely chopped
25ml brandy
200ml beef stock
1 tsp dijon mustard
1 tbsp parsley chopped
1 tbsp double cream

serve with pomme pont neuf (optional: watercress dressed with truffle dressing)

Sauce preparation
In frypan melt butter, then add shallot/garlic, saute 1min.
Add mushrooms, pour over brandy/stock.
Reduce gently by three quarters.
Add mustard/parsley/cream.
Stir, serve.
Meat preparation
In frypan fry steak 2min or as desired.
Serve with pomme pont neuf.
Pomme pont neuf
2 maris piper potatoes cut into lge thin oblongs.
Add to boiling salted water.
Cook 4min, drain, serve.
Optional: watercress with truffle dressing
1 egg yolk
25ml truffle oil
Juice of half a lemon
1 tbsp parsley chopped
pepper(salt)
watercress
in sml bowl whisk yolk/seasoning/juice/parsley, pour over watercress, serve in seperate sml dish

(serves 4)

4 x 175g rump steaks
75g butter
40g(2tbsp) seasoned flour
1 large onion sliced
Ground pepper
175g mushrooms sliced
150ml beef stock
150ml single cream
450g potatoes cubed 2.5cm

serve garnished with: cooked carrot sticks and small amount cooked green cabbage

Coat steaks in seasoned flour.
Melt butter in frying pan, cook steaks to seal quickly.
Transfer to casserole dish.
Add remaining butter to frying pan, saute onion, add mushrooms.
Cook for 1min.
Add cream/stock
Bring to the boil add pepper then pour over steaks.
Cover casserole, cook in oven 180C for 20mins.
Add potatoes, cover, cook for 40mins or until potatoes and steak tender.
Put steaks with sauce and veg in deep serving dish.
Carrot sticks and green cabbage arranged on side of serving plates.

(serves 4)

60ml olive oil
4 thin rump steaks
2 garlic cloves crushed
1 tbsp parsley chopped or 1 tsp dried
450g firm tomatoes skinned rough chopped
Pepper(salt)
3 tbsp basil chopped or 1 tbsp dried

serve with chips and green salad

Heat oil in large fry pan.
Add steaks, fry quickly over high heat 2-3min until browned on both sides.
Add garlic/seasoning and fry for 30secs.
Add tomatoes/parsley/basil.
Cook 3-5min until tomatoes softened and juices reduced.
Adjust seasoning, serve.

(serves 4)

250g trimmed steak cut into 6mm slices along grain
300ml beef stock
1 tsp dried oregano
4 med carrots cut to thin strips
1 tsp black pepper
2 tbsp olive oil
2 garlic cloves crushed
2 spring onions thinly sliced
1 tbsp cornflour

serve with 250g tagliatelle and garlic baguette

Mix oregano/pepper/olive oil/garlic/onions, add meat and toss to coat.
Mix cornflour with a little beef stock to form smooth paste, stir in rest of stock.
Heat large fry pan over med/high heat, add steak/cornflour mix, cook for 3mins stirring.
Stir in stock, cook 1min, add carrots cook 5min.
In boiling water/little oil cook tagliatelle aldente.
Drain pasta add to pan with steak and vegetables, toss then serve from pan.

(quantities per person)

1 x 200g fillet steak
100g grated potato
25g brie
20g cut french beans

garnish with crushed black pepper, serve with garlic baguette

Place half potato on greased baking tray, add brie to centre, top with remaining potato.
Oven cook at 180C 20min, slightly brown potatoes under grill if desired.
Boil beans for 15min.
Grill steak to desired cooking.
Remove potato from tray, place on warmed plate, top with steak and then beans. Garnish, serve.

(serves 4)

100g blue cheese(stilton/danish) crumbled
25g butter(softened)
Black pepper
50-75g shelled walnuts finely chopped
4 x 125g sirloin/fillet steaks

serve with salad and sauteed potatoes or hot new potatoes

Put cheese in bowl, mash with fork, add butter/walnuts, mix, season with pepper to taste.
Place steaks on grill rack, season generously with pepper, cook 2-10mins on each side acording to preference.
Remove steaks, sprinkle cheese mix evenly over, press down with palette knife.
Grill 1min or until cheese melted/bubbling.
Serve

(serves 4)

50g chilled butter cut to 6 cubes + 15g
350ml red wine (bordeaux)
225g shallots chopped
1 garlic clove crushed
4 x 175g sirloin/rump steak
2 tbsp veg oil
Pepper(salt)
baguette, 8 slices
2-3 tsp dijon mustard

serve with: chips or baked potato or salad

Melt 15g butter in saucepan, saute shallots/garlic until slightly soft, add winem bring to boil, simmer until wine reduced by half.
Smear steaks on both sides with oil and arrange on griddle pan, cook turning to desired cooking style.
Add seasoning to top when final turn made.
Meanwhile , beat butter cubes (1 at a time) into shallot sauce.
Transfer steaks to warmed plates and keep warm.
Press the bread slices onto the griddle pan to soak up juices.
Then spread each one slightly with dijon mustard.
Put 2 slices with each steak.
Pour sauce over steaks serve.